Cedar Plank Salmon Recipe – Easy Grilled Salmon with Smoky Flavor

Introduction

Grilling salmon on a cedar plank is more than just a cooking method. It is a tradition rooted in the coastal communities of the Pacific Northwest. The technique brings together the rich, buttery flavor of salmon with the earthy aroma of wood smoke, creating a dish that’s both rustic and elegant. It’s one of those meals that feels right at home on a backyard grill during a warm summer evening but is impressive enough to serve at a dinner party.

Cedar plank salmon is popular not only for its taste but also for how easy it is to prepare. The cedar infuses the fish with subtle woodsy notes while helping to retain moisture during grilling. Unlike direct grilling, which can easily dry out delicate fillets, the plank acts as a barrier that allows the fish to cook gently while still capturing the smoky flavors of the grill.

What makes cedar plank salmon even more appealing is its versatility. With just a few fresh ingredients, it can be transformed to suit any flavor preference. Whether you like it sweet and spicy with a maple glaze or herbaceous with a lemon and dill finish, the base recipe adapts beautifully.

Whether you’re a grilling novice or a seasoned backyard chef, cedar plank salmon is a dish that delivers every time. It’s healthy, delicious, and packed with flavor that’s hard to beat.

Ingredients Needed

Before you begin, gather everything you need. Here’s a simple list of ingredients, along with their approximate calorie counts to help you plan your meal.

Ingredient	Quantity	Approximate Calories
Fresh salmon fillet	1.5 pounds	900
Cedar plank (food grade)	1 plank	0
Olive oil	1 tablespoon	120
Lemon (sliced)	1 whole	17
Fresh garlic (minced)	2 cloves	9
Fresh dill (optional)	2 tablespoons	1
Brown sugar	1 tablespoon	52
Dijon mustard	1 tablespoon	15
Salt	1 teaspoon	0
Black pepper	1 teaspoon	6

Total (per serving, for 4 servings): Approx. 280 to 300 calories

Feel free to adjust quantities based on how many people you’re serving or your preferred flavor balance.

Step-by-Step Cooking Instructions

Step 1: Soak the Cedar Plank
Place your cedar plank in water for at least one hour before grilling. This prevents the wood from catching fire and helps it smolder gently, producing that wonderful smoky aroma. You can add white wine or apple cider vinegar to the soaking water for added fragrance.

Step 2: Preheat Your Grill
Set your grill to medium heat, around 375 to 400 degrees Fahrenheit. If you are using charcoal, let the coals burn down to a medium heat with no direct flames. For gas grills, preheat with the lid closed.

Step 3: Prepare the Salmon
Pat the salmon dry with paper towels. This helps the marinade stick better and gives a more even cook. Brush both sides lightly with olive oil, then season with salt and pepper. Place thin slices of lemon and a sprinkle of fresh dill across the top.

Step 4: Create a Flavor Glaze
In a small bowl, mix the brown sugar, Dijon mustard, and minced garlic. This glaze will add sweetness, tang, and a little kick to your salmon. Brush the glaze generously over the top of the fillet.

Step 5: Place the Salmon on the Plank
Remove the cedar plank from the water and place it directly on the grill grates. Lay the salmon skin-side down on the plank. Close the grill lid and cook for 15 to 20 minutes. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F.

Step 6: Remove and Rest
Use tongs or a spatula to carefully transfer the plank and salmon onto a heat-safe surface. Let it rest for about five minutes before serving. This gives the juices time to settle.

Tips for Customizing the Recipe

Use Different Glazes or Marinades
Swap out the brown sugar and mustard glaze for a teriyaki, maple-soy, or chili-lime marinade. Even a light drizzle of honey and balsamic can give a completely different profile.

Add Fresh Herbs
Tarragon, parsley, or thyme work wonderfully. Herbs not only look beautiful but add layers of freshness to the smoky flavors.

Try Citrus Variations
If lemons aren’t your favorite, try orange or grapefruit slices. The slight bitterness of grapefruit adds a unique contrast to the sweet glaze.

Spice It Up
Crushed red pepper, cayenne, or a touch of sriracha in the glaze brings heat. Start small and build up to your preference.

Make it a Meal
Top the cooked salmon with a mango salsa or avocado crema for a restaurant-quality dish right at home.

Nutritional Information

Cedar plank salmon is not just delicious but also highly nutritious. Here’s a breakdown based on a typical serving:

• Calories: 280 to 300
• Protein: 30 grams
• Fat: 15 grams (mostly healthy fats from salmon and olive oil)
• Carbohydrates: 5 to 7 grams
• Omega-3 Fatty Acids: High
• Cholesterol: Moderate
• Sodium: Varies depending on seasoning

It is a heart-healthy choice and fits well into low-carb, paleo, and Mediterranean diets. Pair it with fresh vegetables or a whole grain like quinoa to round out the plate.

Serving Suggestions

Cedar plank salmon pairs beautifully with a wide variety of sides and drinks. Here are a few ideas to inspire your menu:

• Lemon garlic asparagus or grilled zucchini for a light, green side
• Wild rice pilaf with toasted almonds for a nutty, earthy flavor
• Crisp white wines like Sauvignon Blanc or Chardonnay to complement the fish
• Fresh garden salad with vinaigrette to balance the richness of the salmon
• Roasted baby potatoes seasoned with rosemary for a hearty option
• Mango or pineapple salsa for a tropical twist

Try serving directly on the cedar plank for a rustic and elegant presentation. Add a sprinkle of fresh herbs just before serving for an extra burst of aroma and color.

FAQs

Can I reuse a cedar plank?
It is possible but not recommended. The wood absorbs oils and flavors during cooking. A reused plank may not provide the same level of smokiness and could be weakened or even cracked from heat exposure.

Can I cook cedar plank salmon in the oven?
Yes, you can. Soak the plank and preheat your oven to 400°F. Bake the salmon on the plank for about 20 to 25 minutes. You’ll still get a hint of cedar aroma, though not as pronounced as on a grill.

What kind of cedar should I use?
Always use food-safe, untreated cedar planks. Do not use lumber from a hardware store, as it may be chemically treated and unsafe for cooking.

Do I need to remove the skin before grilling?
No. Leaving the skin on helps hold the fillet together during grilling and adds flavor. It also prevents sticking to the plank.

How do I know when the salmon is done?
It should flake easily with a fork and have an internal temperature of 145°F. Overcooking can dry it out, so watch closely near the end of cooking.

Conclusion

Cooking salmon on a cedar plank transforms a simple fish fillet into something truly special. The aroma, the flavor, and the ease of preparation make it a standout choice for home cooks who want to impress without stress. It’s a meal that feels gourmet but is approachable enough for any weeknight dinner.